You can, but a quick sear builds a deeper, richer flavor. If time allows, sear. If not, it will still be good.

How do I keep it from getting too spicy?

Use plain chili powder and skip chipotle. Serve hot sauce on the side so spice fans can add more.

Can I use frozen roast?

Thaw first for best texture and even cooking. Frozen meat in the slow cooker can affect timing and safety.

What if my sauce is too tangy?

Stir in a teaspoon of brown sugar or a splash of broth to balance the acid.

How do I make it crispy for tacos?

Spread shredded beef on a sheet pan, spoon on a little sauce, and broil for 2 to 3 minutes until edges crisp.

Mexican Slow Cooker Chuck Roast Recipe

Name: Mexican Slow Cooker Chuck Roast
Prep time: 20 min
Cook time: 10 h
Total time: 10 h 20 min
Cuisine: Mexican
Ingredients: 3 to 4 pounds boneless chuck roast, trimmed of excess fat; 2 teaspoons kosher salt (plus more to taste after cooking); 1 teaspoon black pepper; 2 tablespoons oil for searing; 1 large onion, sliced; 4 cloves garlic, minced; 1 tablespoon chili powder; 2 teaspoons ground cumin; 1 teaspoon smoked paprika; 1 teaspoon dried oregano; 1 cup beef broth; 1 cup crushed tomatoes or tomato sauce; 2 tablespoons freshly squeezed lime juice; 1 to 2 tablespoons chipotle in adobo, chopped (optional for heat); Fresh cilantro for garnish

Description

A hearty and tender chuck roast cooked slowly with Mexican spices, perfect for tacos, bowls, or sandwiches.

Ingredients

Main Ingredients

3 to 4 pounds boneless chuck roast, trimmed of excess fat
2 teaspoons kosher salt (plus more to taste after cooking)
1 teaspoon black pepper
2 tablespoons oil for searing
1 large onion, sliced
4 cloves garlic, minced
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 cup beef broth
1 cup crushed tomatoes or tomato sauce
2 tablespoons freshly squeezed lime juice
1 to 2 tablespoons chipotle in adobo, chopped (optional for heat)
Fresh cilantro for garnish

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Instructions

Preparation

Pat the roast dry and season all over with salt and pepper.
Warm a skillet with oil over medium-high heat and sear the roast on both sides until browned.
Place sliced onion and garlic in the slow cooker.
Sprinkle chili powder, cumin, smoked paprika, and oregano over the roast, then place it on top of the onions.
Pour in beef broth and crushed tomatoes around the sides, not over the top.

Cooking

Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours.
When the roast is fork-tender, remove it to a large bowl.
Stir lime juice into the cooking liquid, taste, and adjust salt.
Shred the beef and return it to the pot to soak up the sauce for 10 to 15 minutes before serving.

Notes

For a thicker sauce, reduce it with the lid slightly ajar or on the stovetop. Use optional heat ingredients to customize spice levels.

Prep Time: 20 minutes
Cook Time: 10 hours
Category: dinner, Main Course
Cuisine: Mexican